Honeysuckle brioche pie

Honeysuckle brioche pie

By
From
Sticky Fingers Green Thumb
Serves
8-10
Photographer
Tara Pearce, Tim Hillier

A decadent, botanical pie with marmalade vibes. A hefty dose of honeysuckle is immersed in orange thyme and golden syrup to create a super sweet, slightly bitter bite. The filling gets mopped up in brioche crumbs, then encased in a savoury pastry and a layer of marzipan. It’s true love.

Ingredients

Quantity Ingredient
25g unsalted butter
125ml golden syrup
20g honeysuckle blossoms, fresh or dried
100g marzipan, at room temperature
75g brioche, torn into breadcrumbs
1 teaspoon orange thyme leaves
55g ground almonds
1 orange, zest and juice

Pastry

Quantity Ingredient
370g unsalted butter, at room temperature
310g cream cheese
1 teaspoon salt
1 teaspoon lemon juice, freshly squeezed
375g wholemeal (whole-wheat) plain flour

Method

  1. Preheat the oven to 200°C. Lightly grease and line a 20 cm round pie tin with baking paper.
  2. Melt the butter, golden syrup and honey together with the honeysuckle in a saucepan over a low heat. Stir to combine, then remove from the heat and set aside to steep.
  3. To make the pastry, combine all the ingredients in a stand mixer fitted with the dough hook attachment and mix on medium speed until the dough just comes together, about 4 minutes. On a clean floured work surface, roll out the pastry into a circle roughly 5 mm thick and use it to line the base and sides of your pie tin. Prick a few times with a fork and transfer to the refrigerator for 5 minutes to rest.
  4. Lightly dust the work surface with icing sugar, then roll out the marzipan to the same shape and thickness as the pastry. Place on top of the pastry.
  5. Pass the syrup mixture through a sieve to remove the honeysuckle, then add the strained syrup to a bowl together with the brioche breadcrumbs, orange thyme, ground almonds, and orange zest and juice. Stir together to combine, then pour the filling into the lined tin and bake for 40 minutes, or until golden and risen.
  6. Remove from the oven and leave to cool slightly in the tin for 5 minutes, then transfer to a wire rack and leave to cool completely.

A spooky bloom

  • During the 1800s the British would plant honeysuckle in front of their houses to keep evil spirits and witchcraft away. The perfect edible for the superstitious.
Tags:
desserts
sweets
cakes
vegetables
herbs
gardening
nature
baking
edible flowers
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